Agebitashi from Tokyo Cult Recipes by Maori Murota
Combine all the marinade ingredients in a bowl large enough to hold the vegetables later. Roughly chop the eggplant into 3 cm (1¼ in) chunks, then soak in salted water for 5 minutes. Eggplant is...
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Stove
- Paper towel
Ingredients
- 2½ tablespoons rice vinegar
- 200 ml (7 fl oz) dashi
- sunflower oil, for deep-frying
- 2½ tablespoons mirin
- 90 ml (3 fl oz) soy sauce
- ¼ small pumpkin (squash)
- 1 red capsicum (pepper)
- 3 cm (1¼ in) lotus root
- 2 asparagus spears
- 1 eggplant (aubergine)
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